Wednesday, February 27, 2008

Pan-Fried Sole with Cucumber-Tomato Relish

This recipe originally called for balsamic vinegar. Unfortunately, it gave the salsa a brown dingy appearance. I changed the acid to lemon juice, since it already called for lemon rind. If you prefer a sweet flavor, you might prefer the balsamic vinegar.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.